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Salpicon de Res

Salpicón de Res is a refreshing and zesty shredded beef salad that's popular throughout Latin America. This Salvadoran-style version features flank steak simmered until tender, then finely shredded and tossed with mint, radishes, onions, and tomatoes. A generous splash of lemon juice ties everything together, making it light, citrusy, and perfect for warm days.
It’s traditionally served chilled with rice or over tostadas topped with creamy avocado. Easy to prep ahead and full of bright flavors, it’s a go-to dish for family gatherings, cookouts, or casual weeknight meals.
Prep Time18 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 48 minutes
Course: Main Course, Salad
Cuisine: Central American, Salvadorian
Keyword: Salpicón de res
Servings: 6 Servings

Equipment

Ingredients

  • 8 cups water
  • 2 lbs flank steak
  • 1/2 white onion
  • 3 garlic cloves
  • 1 tbsp salt
  • 2 - 3 bay leaves
  • 3 celery stalks cut in half
  • 1 1/2 cups finely chopped fresh mint
  • 1 1/2 cups finely chopped radish
  • 1 1/2 cups finely chopped white onion
  • 1 1/2 cups finely chopped tomatoes
  • Juice of 2 - 3 lemons
  • Salt to taste

Instructions

  • Bring 8 cups of water to a boil in a large pot, then add the meat, garlic cloves, celery, onion half, and 1 tablespoon of salt.
  • Let the mixture simmer over medium heat for about 1 hour and 30 minutes, or until the meat is tender.
  • Once done, remove the meat from the pot and let it cool completely.
  • Once cool enough to handle, cut the meat into chunks and hand-shred it just enough to make processing easier.
  • Transfer the meat to a food processor and pulse 4–6 times, or until it’s coarsely shredded (avoid over-processing).
  • In a large mixing bowl, combine the shredded beef with mint, radish, onion, tomato, lemon juice, and salt.
  • Mix thoroughly.
  • Adjust the seasoning as needed and serve chilled with rice or on tostadas topped with avocado slices.

Notes

  • For a chunkier texture, you can skip the food processor and finely shred the meat by hand
  • Add diced cucumber or green bell pepper for extra crunch and freshness
  • Let the salpicón chill for at least 30 minutes before serving to help the flavors meld
  • This dish stores well in the fridge for up to 3 days—just stir before serving again
  • Perfect for meal prep, especially when served with rice bowls, lettuce cups, or crispy tostadas